I gave these out this year for Christmas presents. It was a great project because I was able to give something handmade and also use up some of the fabric that I bought in Japan two years ago.

• 5 tablespoons cups nonfat dry milk powder
• 2 tablespoons unsweetened cocoa powder
• 4 tablespoons confectioners’ sugar
• 1/4 teaspoon cornstarch
• 1/4 teaspoon pumpkin pie spice
• dash salt
• mini marshmallows to fill (about 2 ounces or 2 small handfuls)
• 8 oz mason/canning jars, fabric, ribbon

Layer in ingredients in the order listed above, tapping the jar against counter in-between layers to settle ingredients. Since I wanted a uniform look for the top layer, I chose to mix together the sugar, cornstarch, pumpkin pie spice and salt before adding to the jar.

If making the cocoa, shake jar up so all ingredients are combined. Add 3 tablespoons of mix to a mug and fill with hot water or milk (whichever you prefer). Stir until combined.

This mixture keeps for up to six months. It is easily adaptable for 8 and 10 ounce sizes by changing all quarter measurements to thirds. Keep the marshmallows for the 10 ounce size or omit for 8 ounce jars.

Glass jars can be found in various sizes in the produce section of supermarkets during canning season. They’re pretty cheap when bought by case like this. If you have to buy individual jars, they’re usually expensive and the incorrect size, so try to stock up during the summer and fall!

I made two versions that had vegetarian marshmallows in them. I also ran out of jars, so I purchased some plastic hinge ones from the Container Store (expensive and they were a different size). Some were packaged in plastic bags, some weren’t. I also included recipe cards for some people.